Ingredients:
For the crust:
4 cups of Oreo cookie crumbs
4 tbsp. unsalted butter, melted
For the cheesecake:
16 oz. cream cheese, at room temperature
12 tbsp. sugar
12 tbsp. sour cream, at room temperature
1 tsp. vanilla extract
1/2 tsp. salt
2 large egg plus 2 egg yolk
16 Oreo cookies, roughly chopped
Directions:
1. Preheat the oven to 325˚ F. Line an 9-inch baking pan with foil. To make the crust, add in the melted butter to the oreo cookie crumbs and mix until the cookie crumbs are moistened. Transfer the mixture to the prepared baking pan. Press the crumbs into an even layer over the bottom of the pan. Bake the crust for 10 minutes, then set aside and prepare the filling while maintaining the oven temperature.
2. To make the filling, add the cream cheese to the bowl, beat until light and smooth (original recipe ask for electrical mixer). Mix in the sugar until well combined. Blend in the sour cream, vanilla and salt. Beat in the egg and egg yolk until incorporated, scraping down the bowl as needed. Stir in the chopped Oreos with a rubber spatula.
3. Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula. Bake for about 40 minutes, until the cheesecake is set around the edges but slightly wobbly in the center. Transfer the pan to a wire rack and let cool about 1 hour to room temperature. Cover the pan and refrigerate until well chilled, about 3 hours. Keep refrigerated until ready to serve.
Thoughts:
1. Simple to make and taste absolutely delicious. A bit on the tart side for me because I don't like the taste of sour cream. But everyone else at the party enjoyed it very much. The oreo cheesecake I made was over-baked and there were cracks visibly formed.
2. I wonder if having an electric mixer makes a difference to how 'light' the cheesecake would taste.
